Korean Beef Lettuce Wraps

cookingformysoul.com
serves 4
Everyone will love these easy and delicious Korean beef lettuce wraps. The bulgogi marinade for the beef is packed with flavor and so easy to make. It's a great weeknight dinner option!
Ingredients

1 pound flank steak, thinly sliced - about ⅛ inch thin
Cooking oil for griddle
1 cup long grain white rice
1 head large leaf lettuce, leaves separated
Kimchi for topping
Sesame seeds for topping
Sliced scallions for topping

Bulgogi Marinade

¼ cup soy sauce
2 tablespoons light brown sugar
4 cloves garlic, minced
2 teaspoons minced ginger
2 scallions, sliced
1 tablespoon sesame oil
¼ teaspoon ground black pepper

Preparation

Marinate the beef: In a resealable Ziploc bag, combine all the bulgogi marinade ingredients until evenly combined. Add the thinly sliced meat, making sure it’s evenly coated in the marinade. Refrigerate for at least 3 hours or overnight.
Cook the rice: Rinse the uncooked rice with water a few times (this will remove excess starch). In a rice cooker, combine the 1 cup of rice with 1 ⅓ cups of water. Cook according to rice cooker directions. Stovetop method: Combine rinsed rice with water and cover with a lid. Bring to a boil and then reduce to a simmer. Simmer (covered) for 20 minutes or until the water is fully absorbed and the rice is tender.
Grill meat: Heat a large griddle or pan over HIGH heat with a little bit of cooking oil. Sear the marinated steak slices (shake off excess marinade) for about 1 to 2 minutes per side. Tip: Do not overcrowd the pan – this will keep the pan hot throughout for a good sear. Cook the beef in batches.
Assemble: Add some rice on top of the lettuce leaves, then the cooked beef, kimchi, sliced scallions, and sesame seeds (or any toppings you may like). I like to serve this dish family-style and let everyone build their own lettuce wraps.